Not only is pumpkin delectable and loaded with nutrients, but it can also be used to make a variety of sweet and savoury holiday tarts. Mellow, sweet flavour of pumpkin blends so well with cheese and herbs. The cream is used to give extra smoothness and richness to the filling. To enjoy them at their best, serve those tartlets soon after baking.
Inspired by Gordon Ramsay Recipes

Whole Grain Spelt Hazelnut Pastry

Filling

100 g Whole grain spelt flour

100 g Ground hazelnut

Pinch of fine sea salt

80 g Unsalted butter

2 Large egg yolks

1–2 tbsp Cold water

200 ml Whipping cream

10 Sage leaves, snipped

Few lemon thyme sprigs, plus extra leaves to sprinkle

Sea salt and freshly ground black pepper

300 g Pumpkin purée

2 Large eggs, lightly beaten

3 tbsp Freshly grated Parmesan

To make the pastry, combine whole grain spelt flour, hazelnut and salt in a bowl. Using your fingers, rub the butter into the flour mixture until it resembles coarse meal. Add the egg yolks and 1 tbsp water and pulse until the mixture starts to clump together. If it is too dry, add another 1–2 tsp water, until you can press the dough together into a ball. Wrap in cling film and chill for at least 30 minutes.

Meanwhile, for the filling, put the cream into a small saucepan and add the snipped sage, lemon thyme sprigs and a pinch of salt. Bring just to a simmer, then remove from the heat and leave to infuse and cool completely.

Roll out the pastry thinly on a lightly floured surface and use it to line twelve 5cm tarlet tins, trimming off the excess pastry. Place on a baking tray and chill for an hour.

Preheat the oven to 180C/350F. Line the tartlet cases with greaseproof paper and baking beans or dried beans and ‘bake blind’ for 15 minutes. Remove the paper and beans and return to the oven for 5 minutes. Remove from the oven and lower the setting to 170C/340F.

Strain the herb-infused cream through a fine sieve into a bowl, discarding the herbs. Stir in the pumpkin purée, beaten eggs and freshly grated Parmesan. Season well to taste. Spoon the filling into the pastry cases, then sprinkle a few lemon thyme leaves on top. Bake for about 20–25 minutes until lightly golden and set. Let the tartlets cool in the tins before unmoulding.

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i have not had pumpkin in a tart form. This is a lovely treat for friends as i find them looking really attractive and so gorgeous!! this actually reminds me of a sweet potato pie which i have also not tried baking them. Have a nice weekend, angie!

You have great looking foods on your site. Your savory pumpkin tarts look wonderful (pumpkin and hazelnut sound really good together). I'm really in the mood for pumpkin these days...must be the season... and your ideas are appreciated.

Angie-your pumpkin tartlets are so adorable, tiny little things, packed with yummy goodness. Love the shape of the little tarts, made with the healthy spelt flour, that finally, I was able to find at our local organic food store.So much work for your to "blind bake" the tartlets, but it's well worth it to prevent shrinking. Beautiful fall colors, from the pumpkin filling, and amazing photos:DDDxoxo

Incredibly pretty and tasty for sure. These would be perfect for an upcoming friend's Haloween Supper party. Hmmm, let's see how far I get into my preparations ;o) I'm at times too enthusiastic for my own good.

Love the flavours going on here. Pumpkin and sage is such a delicious combination- a classic! But i love your twist with lemon to make it lighter, and spelt is one of my favourite flours to replace conventional white wheat flour. Nuttier and healthier. Yum!

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